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Sunday, February 5, 2012

Blueberry Cheese Cake



Ingredients: Make 2 cheese cakes. Yield: 12 servings.


TOPPING: 

½ cup firmly packed light brown sugar
tablespoons butter , chilled
1 ½ cups chopped pecans
  • For topping, place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
  • Stir in pecans and set aside.

    SWIRL: (can substitute with 1/3 cup blueberry jelly)

    • 1-1/2 cups fresh blueberries
    • 1/4 cup sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons cornstarch
    • 1 tablespoon cold water
    • For swirl, in a small saucepan, combine the blueberries, sugar and lemon juice. 
    • Cook and stir over medium heat for 5 minutes or until the berries are softened. 
    • Combine cornstarch and water until smooth; stir into the blueberry mixture. 
    • Bring to a boil; cook and stir for 2 minutes or until thickened. 
    • Remove from the heat; cool to room temperature. 
    • Transfer to a blender; cover and process until smooth. Set aside.

        CRUST:

        140g cookie crumb
        70g butter, melted
        2 tbsp brown sugar

        • For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. 
        • Press onto the bottom of 2 greased 9-in. springform pans.
        • Place pans on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack 

        FILLING:

        2 packages (8 ounces each) cream cheese, softened
        • 1 cup of sugar (I used 1/4 cup of condense milk) 
        • 1/4 cup of milk 
            1 cup 
            (8 ounces) sour cream
          • 2 tablespoons cake flour
          • 2 teaspoons vanilla extract
          • 4 eggs, lightly beaten

          • In a large bowl, beat cream cheese until smooth. Beat in the sour cream, flour and vanilla, add eggs, add the condense milk; beat on low speed just until combined. 
          • Pour filling over crust. Drizzle with blueberry mixture; cut through batter with a knife to swirl.
            • Return pan to baking sheet. Bake at 350° for 45minutes or until center is almost set.
            • Sprinkle topping over cheesecake.
            • Bake 15 minutes longer.
            •  Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
            • Refrigerate overnight. Refrigerate leftovers.  




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